Banh Mi Bowl (Paleo, Whole30)

Name: Banh Mi Bowl (Paleo, Whole30)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 1 lb ground pork, chicken, or beef; 2 tbsp coconut aminos; 1 tbsp fish sauce; 2 cloves garlic, minced; 1 tsp grated ginger; 1/4 tsp black pepper; 4 cups mixed greens or shredded lettuce; 1 cup shredded carrots; 1 cup cucumber slices; 1/2 cup radish slices; 1 avocado, sliced; 1/4 cup fresh cilantro leaves; 1/4 cup coconut aminos; 2 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp grated ginger; 1 clove garlic, minced; 1/4 tsp crushed red pepper flakes (optional)

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A Banh Mi Bowl (Paleo, Whole30) offers all the vibrant flavors of a classic Vietnamese sandwich without the bread. Packed with seasoned ground meat, crisp vegetables, and a tangy, umami-rich dressing, this dish is Paleo and Whole30-friendly, making it a wholesome and satisfying meal.

Why You’ll Love This Recipe

I love how this recipe transforms a traditionally carb-heavy sandwich into a fresh, healthy, and bowl-friendly option. It’s loaded with vegetables, full of protein, and comes together quickly for a convenient weeknight meal. The dressing adds a perfect balance of tangy and savory flavors, tying the whole dish together beautifully. Plus, it’s adaptable for various dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bowl:

1 lb ground pork, chicken, or beef

2 tablespoons coconut aminos

1 tablespoon fish sauce

2 cloves garlic, minced

1 teaspoon grated ginger

1/4 teaspoon black pepper

4 cups mixed greens or shredded lettuce

1 cup shredded carrots

1 cup cucumber slices

1/2 cup radish slices

1 avocado, sliced

1/4 cup fresh cilantro leaves

For the Dressing:

1/4 cup coconut aminos

1 teaspoon sesame oil

2 tablespoons rice vinegar

1 teaspoon grated ginger

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes (optional)

Directions

Heat a skillet over medium heat. Add the ground meat and cook, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes. Stir in the coconut aminos, fish sauce, garlic, ginger, and black pepper. Remove from heat and set aside.

In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, grated ginger, garlic, and optional crushed red pepper flakes to prepare the dressing.

Assemble the bowls by dividing mixed greens, shredded carrots, cucumber slices, radish slices, avocado slices, and fresh cilantro among four serving bowls.

Top each bowl with the cooked meat and drizzle with the prepared dressing. Serve immediately for the freshest flavors.

Servings and Timing

Servings: 4 bowls

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Variations

Protein Options: Swap ground meat with tofu or tempeh for a vegetarian version, or use shrimp for a seafood twist.

Veggie Mix: Include shredded cabbage, bean sprouts, or thinly sliced bell peppers for extra crunch.

Spicy Kick: Add a drizzle of sriracha or your favorite hot sauce for heat.

Low-Carb Alternative: Use zoodles (zucchini noodles) instead of greens for a low-carb twist.

Nutty Flavor: Sprinkle chopped roasted peanuts or cashews for added texture and flavor.

Storage/Reheating

Store leftovers in separate airtight containers for up to 3 days in the refrigerator. Reheat the cooked meat in a skillet over low heat until warmed through. I like to assemble the bowls fresh to keep the vegetables crisp and vibrant. The dressing can be stored in a small jar for easy drizzling.

Related Recipes:

2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo)

FAQs

Can I make this ahead of time?

Yes, you can prepare the meat and dressing in advance. Store them separately and assemble the bowls just before serving to keep the veggies fresh.

Is this recipe spicy?

The spice level is mild, but you can increase it by adding crushed red pepper flakes or sriracha to the dressing.

What can I use instead of coconut aminos?

Soy sauce or tamari can be substituted, but these are not Paleo or Whole30-compliant. Adjust the quantity to taste, as soy sauce is saltier.

Can I use other greens?

Absolutely. Spinach, arugula, or a mix of baby greens work well in place of lettuce.

How do I store the dressing?

The dressing can be stored in an airtight container or jar in the fridge for up to 5 days. Shake well before using.

Conclusion

This Banh Mi Bowl (Paleo, Whole30) is a flavorful, healthy, and quick meal that’s perfect for busy days. Packed with vibrant veggies, savory protein, and a tangy dressing, it’s a satisfying dish that can be easily customized to suit your tastes. Whether you’re following Paleo, Whole30, or simply looking for a delicious meal, this recipe has you covered.

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